Cookbook Challenge 47
Cookbook Challenge 47

Cookbook Challenge 47

Gourmet Pizza Pumpkin and Goats cheese

Week 47

Italian

The theme of my Cookbook challenge this week is Italian.  Immediately I thought about the beautiful gourmet pizza we have been making at home.  We have made so many tasty flavours it was difficult to decide on just a few to make for the challenge.  I need not have worried too much as I have completed this challenge three times without taking any photographs!!  Each time I have made them with different toppings, just as I am ready to photograph the pizza something has happened to stop me.  Either it is well past a meal time and the family is looking for dinner, or I just run out of time. Luckily pizza’s are very easy to make!

Gourmet Pizza

I am going to admit that I have been a bit slack.  The dough hasn’t been hand kneaded. Making beautiful pizza is simple with a bread maker!  I love my bread maker! It gets used most days.  I make my pizza dough at the start of the day just by throwing the ingredients in and letting it do its’ thing, no kneading or warming and proofing, it is all automatic.

So for my final attempt at making, and photographing my gourmet pizza for the Italian Challenge I was lent this fantastic book by some friends.  It has the best topping suggestions.

Gourmet red centre Pizza

Finally I have completed the challenge and made the following pizza’s; Pumpkin and Goats Cheese with Thyme, then a  Pesto, Spinach and Feta with Sundried Tomato, a Garlic and Olive Bread and for dessert a sweet Mixed Berry & Mascarpone Calzone.

The pizza were all absolutely delicious… maybe the best yet.  The Mixed Berry Calzone is the nicest dessert I have tasted in a long time! Who would have thought a dessert pizza could be so yummy.

Mixed Berry and mascapone calzone

Pizza Dough

500gm Bakers Flour

10gm yeast

5gm sugar

5gm salt

310 ml warm water

20ml oil

Method:

Throw all the ingredients into a bread maker and come back to it when the machine finishes. Too easy!

Lightly oil 4 pizza trays 2 x 20cm diameter and 2 x 25cm diameter.

Divide the dough into four balls. Two balls should weigh 170gm each and the other two dough balls should weigh 240gm.

Pizza dough trays-2

Flatten the dough ball into the pizza trays (170gm for 20cm tray) and allow to proof again. Once they have proofed as desired they can be refrigerated for later use or topped with fillings immediately.

Garlic & Olive Bread

1 x 170gm pizza dough ball

20 gm melted butter

3 cloves garlic crushed

¼ Spanish Onion sliced

fresh Rosemary Sprig

6 Olives

Galic and Olive Pizza Bread

Method:

Pre heat oven to 250 degrees with a pizza stone in place.

Using 170gm ball of dough press into a 20cm pizza pan and allow to proof as desired. Brush the dough liberally with melted butter.

Add crushed garlic evenly over the pizza and then add the onion and rosemary.

Dot the pizza with the six olives.

Bake in the oven at 250 degrees for between 7- 10 minutes, checking regularly.

Remove the pizza from the oven and pour remaining butter over the pizza to serve.

Garlic and Olive Pizza Bread

Pumpkin & Goats Cheese with Thyme

1 x 240gm pizza dough ball

1 T/s tomato paste

50 gm grated cheese

15 x 2 cm cubes of roasted pumpkin

45 gm goats cheese

¼ Spanish onion slices

5 thyme sprigs

Pumpkin and goats cheese pizza

Method:

Pre heat oven to 250 degrees with a pizza stone in place.

Line a baking tray with paper. Chop the pumpkin into 2 cm cubes and spray with oil, place on tray and bake until just soft.

Using 240gm ball of dough press into a 25cm pizza pan and allow to proof as desired.

Spread the tomato paste over the pizza leaving a 1cm rim around the edge without paste or fillings.

Add the grated cheese evenly to the pizza.

Dot the pizza with the roasted pumpkin and spanish onion slices. Break the goats cheese into even little pieces and scatter evenly over the pizza.  Top the pizza with sprigs of thyme, ensuring any woody stems are removed.

Bake in the oven at 250 degrees for between 8- 10 minutes, checking regularly.

Remove the pizza from the oven and serve immediately.

Pumpkin and goats cheese pizza-2

Pesto Spinach & Feta with Sundried Tomato

1 x 240gm pizza dough ball

1 T/s tomato paste

50 gm grated cheese

3 small silver beet leaves chopped

¼ Spanish onion

50 gm feta cubed

10 x semi dried tomato

40 gm pesto

Method:

Pesto Spinach Feta and sundried tomato pizza

Pre heat oven to 250 degrees with a pizza stone in place.

Using 240gm ball of dough press into a 25cm pizza pan and allow to proof as desired.

Spread the tomato paste over the pizza leaving a 1cm rim around the edge without paste or fillings.

Add the chopped raw spinach to the sauce and sprinkle the cheese evenly over the spinach. Continue to add the onion, feta and sundried tomato to the pizza ensuring the toppings are evenly distributed.

With a teaspoon dot the pesto in little dollops over the pizza.

Bake in the oven at 250 degrees for between 8- 10 minutes, checking regularly.

Remove the pizza from the oven and serve immediately.

Pesto Spinach feta and sun dried tomato pizza

Mixed Berry & Mascarpone Calzone

1 x 170gm pizza dough ball

50gm mascarpone

2 t/s icing sugar

10 gm melted butter

½ t/s vanilla bean paste

30gm raspberry

30gm chopped strawberry

30gm blueberry

2 ½ t/s sugar

icing sugar to dust

Berry and mascarpone calzone

Method:

Pre heat oven to 230 degrees with a pizza stone in place.

Combine the mascarpone with vanilla and icing sugar.  Set aside for later use.

Using 170gm ball of dough press into a 20cm pizza pan and allow to proof as desired. Brush the dough with melted butter.

On a semi circle of the pizza place the three types of berries and sprinkle 2 t/s of sugar over the whole calzone.

Add the mascarpone in dollops evenly over the fruit.

Fold the Calzone over and seal the join by pressing edges firmly together.  Go around the edges with a fork and press again.

calzone-2

Use the remaining ½ t/s sugar to dust over the finished calzone.

Bake in the oven at 230 degrees for ten minutes, checking regularly.

Remove the calzone from the oven and dust with generous amounts of icing sugar.

Mixed Berry and Mascarpone Calzone-3

Pizza has become part of our outdoor way of life.  I am looking forward to the Spring and Summer weather when enjoy sitting outside with a bottle of wine in the company of friends.  Instead of these get together being all about the BBQ, our family is starting to alternate a bit more, and gourmet pizza’s have been added to the menu.

Calzone and pizza

With this in mind I have been looking at pizza ovens lately and wondering what people have thought of theirs??? What do you like about an outdoor pizza oven? Would you buy one? Let me know?

Gourmet Getaways

About Julie

Comments

  1. I make my dough with my breadmaker too – so easy and with such good results. It also makes me not feel guilty for not making bread with it any more.

    These toppings are brilliant, think I’ll have to copy some next time I make a few for dinner. I recently made a little dessert one with cream cheese, strawberries and brown sugar, then finished with a balsamic glaze – was delicious, so I can imagine just how great your calzone must have been!

  2. Yum. Your photo of the pizza with pumpkin and goats cheese is making me so hungry. Would you believe I’ve never made actual pizza dough before as I’ve always cheated and just used pita bread. May have to change my ways after looking at this.

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  1. […] making a simple garlic pizza dough is so much more delicious when you make your own base. Above is a picture of a simple garlic pizza […]

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